Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two teaspoonfuls of lemon juice
- one-half teaspoonful of nutmeg
- 2 teaspoonfuls of sugar
- three tablespoonfuls of butter
- one-half cup of milk
- 1 cup of boiling water
- 2 tablespoonfuls of corn cup of sugar
- 2 tablespoonfuls of butter
- 96 desserts
- lemon juice
- nutmeg
- cinnamon
Directions
Use a quart pudding dish, and fill about two- thirds full with quartered apples; add enough sugar to sweeten and two teaspoonfuls of lemon juice, one-half teaspoonful of nutmeg and cinnamon mixed. Cook in oven until apples are soft. Sift together:
\yi cups of flour; level teaspoonfuls of
% teaspoonful of salt; baking powder;
2 teaspoonfuls of sugar.
Work in three tablespoonfuls of butter with the fingers and mix in one-half cup of milk. Roll out the pastry the size of the pudding dish and place on top of apple; bake under cover about twenty minutes. Serve with the following sauce:
1 cup of boiling water; 2 tablespoonfuls of corn cup of sugar ; starch ;
2 tablespoonfuls of butter.
Flavor with vanilla or lemon extract. When ready to serve run a knife around the edge of pudding and turn it out.